This 30-minute Sun-Dried Tomato Pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.
Why you’ll love it
I’ve excited to bring you another simple to make pasta dish that tastes as amazing as it looks! You know I’m all about making a showstopping meal without all the work, and this creamy sun-dried tomato pasta is sure to impress in just half an hour.
We’ve got a white wine cream sauce with parm that has a kiss of lemon and plenty of fresh spinach. Sun-dried tomatoes shine in this easy yet elegant pasta, and this weeknight treat is good enough for company! Pasta night never tasted so good.
What you’ll need
- Pasta – I like rigatoni for all the sauce, but use your favorite shape
- Butter and flour – for sautéing and making a quick roux
- Garlic – use even more than suggested if you like!
- White wine – I recommend a dry white wine you’d actually drink (e.g., sauvignon blanc or pinot grigio). Don’t use cooking wine. You can swap for chicken broth if needed!
- Dijon mustard – my fave savory flavor enhancer. You don’t taste it specifically.
- Lemon juice – for a little acidity
- Italian seasoning – my go-to all purpose blend of fragrant dried herbs
- Sun-dried tomatoes – they’re naturally sweet and shine in this sauce
- Heavy cream and parmesan – this duo makes the sauce decadent
- Spinach – a pop of freshness
Helpful tip
- Be sure to grate your own parmesan cheese since it tastes and melts much better! I love my micro plane grater to get that perfect dusted texture, so it melts right into the sauce effortlessly.
How to make sun-dried tomato pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta al dente. Meanwhile, in a skillet, melt the butter and stir in the flour and garlic until fragrant. Whisk in the wine, Dijon, lemon juice, and Italian seasoning. Let it reduce by half.
Add in the sun-dried tomatoes and cream, then cook for about 5 minutes. Stir in the parmesan, then add in the spinach and let it wilt. Toss with the drained pasta, and season with salt & pepper as needed.
Substitutions and variations
- You can swap the sun-dried tomatoes with a chopped fresh tomato, but keep in mind the sauce might not thicken quite as well/you may need to reduce it for a little longer.
- If you happen to have some fresh basil on hand, it will go great in here! I’d add it in the same time as the spinach.
Leftovers and storage
- Refrigerate leftover pasta in an airtight container for 3-4 days.
- Reheat slowly over a low heat in a saucepan until warmed through.
- I don’t recommend freezing this one.
More Recipe Suggestions:
Creamy Sun-Dried Tomato Chicken Thighs
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Sun Dried Tomato Pasta
Equipment
- Large Skillet (I prefer cast-iron and then I usually serve in it as well)
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes if packed in oil, drain
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook until al dente.
- Meanwhile, add the butter to a skillet and melt it over medium heat.
- Stir in the flour and garlic and cook for about 30 seconds.
- Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it’s reduced by half.
- Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
- Stir in the parmesan, then add the spinach and let it wilt.
- Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.
